Food technology

transformation of raw ingredients into food, or of food into other forms

substance that imparts color when it is added to food or drink

approach to culinary arts based on scientific understanding and techniques

systematic preventive approach to food safety from biological, chemical, physical and radiological hazards in production processes

method of food preservation in which food is dried

academic discipline regarding the healthy preparation of foods

thumb|Byzantine-period winepress from Shivta (Sobota), Israel, with treading floor and collection vats thumb|upright|16th-century winepress

Panela () or rapadura () is an unrefined whole cane sugar, typical of Latin America. It is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice. Panela is known by other names in Latin America, such as chancaca in Chile, Bolivia, and Peru, piloncillo in Mexico (where panela refers to a type of cheese, queso panela). Just like brown sugar, two varieties of piloncillo are available; one is lighter () and one darker (). Unrefined, it is commonly used in Mexico, where it has been around for at least 500 years. Made from crushed sugar cane, the juice is collected, boi

complex measure that rates specific instances of food

method for determining sprout damage

thumb|upright|Malic acid is added to some confectionaries to confer sour flavor. Acidulants are chemical compounds that give a tart, sour, or acidic flavor to foods or enhance the perceived sweetness of foods. Acidulants can also function as leavening agents and emulsifiers in some kinds of processed foods. Though acidulants can lower pH they differ from acidity regulators, which are food additives specifically intended to modify the stability of food or enzymes within it. Typical acidulants are acetic acid (e.g. in pickles) and citric acid. Many beverages, such as colas, contain phosphoric ac

type of food

vending machine that dispenses hot French fries

Packaging practice

measure of the passage of water vapor through a substance

type of deep fryer